March 10, 2013

Panko Baked Tofu

Panko Baked Tofu

1 pound tofu, pressed and thawed.
1 cup panko bread crumbs
1/4 cup nutritional yeast.
1 tablespoon dried seaweed
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon sage
1/2 teaspoon pepper

1/2 cup mustard
1 tablespoon flour
2 tablespoon soy sauce
1 tablespoon water
1 tablespoon olive oil.

1.  Preheat your oven to 400 degrees Fahrenheit   Take out two bowls.  In your first bowl, mix together your dry ingredients-- that is, the bread crumbs, nutritional yeast, dried seaweed, oregano, parsley, sage and pepper.  Set aside.  In your second bowl add the wet ingredients-- your mustard, flour, soy sauce and water.  Give that a stir with a fork and then set aside.

2.  The wet mixture acts as a egg coating for the dry ingredients. (Just thought I'd add that).   After you drain the tofu and press it, cut into strips.  On a shallow baking sheet, line with foil and add the olive oil.  Spread around so that there's an even coating. 

3.  Now it's time to dip your tofu mixture onto the tofu.  First, dip the wet mixture onto the tofu, evenly coating it.  Then, dip into the bread crumb mixture.  Line on the paper.  Repeat until you're finished with the tofu (You'll most likely have some left over.  Just save it for next time). 

4.  After you dip all the tofu and line it on the baking sheet, put it on the lower rack of your oven.  (If you have an oven like mine that bakes fast, do that.  if you have a normal baking oven then place it in the middle and reduce your heat to 375 degrees).

5.  Bake for 10 minutes and then take out and flip over.  Bake for another 20 minutes.  Leave for 3 minutes to cool down. This is really good served with anything, or just eat it straight out of the baking sheet if you're lazy like me.

Original Recipe